Roasted Carrot & Tomato Basil Soup

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This is perfect for a cold winter’s day – the flavors are sweet and subtle. Serve it with some crunchy French bread!

Ingredients:

1 large onion, thinly sliced

2 lb. plum tomatoes, halved lengthwise

1 lb. carrots, peeled and cut into 1/2 inch rounds

2 whole garlic heads

Water

Milk

Fresh basil, thinly sliced

Directions:

Preheat the oven to 400. Cut off the head of the garlic heads and drizzle with olive oil. Place them in an oven proof dish and cover tightly. Place them in the oven for about 50 minutes.

Place the rest of the vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast them for about 50 minutes, turning them a few times, until they are soft and brown.

Squeeze out the garlic and place it in a saucepan. Add the rest of the vegetables. Add 2 cups of water. Using an immersion blender, blend everything together. Cook until hot. Add the milk as needed until you reach the desired consistency. Season with more salt and pepper to taste. Simmer for about 10 minutes. Add in the basil and mix altogether.

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